Published on the: 12-01-2023
Preheat the oven to 180C, toss sweet potato in a little bit of oil, season with salt and roast until golden and soft. While potatoes are roasting, fry onions in the pot on medium heat until slightly golden brown, add garlic, ginger and fry for a further 1 min. Add all spices and herbs and fry for a further 1 minute to cook down the spices and make them more fragrant. Once sweet potatoes are ready, add them to the pot and coat them with spices, add chickpeas and diced mango and cook it for a couple of minutes until everything is coated in spices. Add coconut milk and water and reduce the heat to simmer. Add honey, salt, juice, zest from limes and simmer for approx. 20min. 5 minutes before the curry is ready add the spinach and allow it to wilt, adjust seasoning if needed. In the meantime preheat the frying pan, add a little oil and fry the salmon skin side down, once the skin is golden brown flip the salmon and cook for about 1 min flesh side down. Transfer salmon into the preheated oven at 180C and cook skin side up for approx. 12-15min until cooked through (internal temp min 75C).
Serve with rice (basmati, long grain or brown rice works perfectly well with this dish). Spoon over the curry over rice and place salmon on top, sprinkle some fresh coriander on top and serve immediately.